pork medallions with cherry port sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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this is elegant but so quick and easy. your guests will never know. adapted from cooking light Ingredients:
1 cup ruby port |
1/2 cup dried cherries |
4 teaspoons raspberry jam |
1 teaspoon dijon mustard |
2 lbs pork tenderloin, sliced into 16 medallions |
1 tablespoon canola oil |
salt and pepper |
1 tablespoon butter |
fresh parsley (to garnish) |
Directions:
1. combine the first 4 ingredients heat oil in a skillet.
2. sprinkle pork with salt and pepper and saute for 5 minutes on each side, in batches, until cooked through, set aside.
3. add port mixture to pan and scrape up browned bits.
4. bring to a boil and cook for 3-5 minutes until reduced to 1/2 cup.
5. remove from heat and whisk in butter.
6. serve sauce over pork, garnish with fresh parsley.
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